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Big Bar Guest Ranch

5960 Big Bar Rd Clinton BC V0K 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Big Bar Guest Ranch has been inspected 3 times by Interior Health Authority since June 29, 2021. The most recent inspection, on July 25, 2024, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Protecting food from contamination and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 5, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 29, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 29, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 29, 2021. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 5, 2022. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips were not available during inspection. Please ensure all sanitizers are at least 200 ppm. It is recommended to have a WATERPROOF, MAX TEMPERATURE HOLDING, DIGITAL thermometer for your high temperature dishwasher verification. Sanitizing temperature is to be a minimum of 71C/ 160F. Please consult with your kitchen equipment supplier.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Area under the kitchen sink had large hole in wall. This could allow possible pest entry into the facility. Corrective Action: • Please have this area sealed up/hole sealed with surfaces that is easily cleanable, durable, smooth, and non-absorbent so to be pest proof and prevent the possible entry of pests into the facility.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Original well that was under BWN is not currently used. Potable water is hauled onsite from an approved vendor and into a potable water tank. This facility currently has a temporary food permit set to expire on September 2021. According to the operator, a new water well is currently being drilled and set up.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips were not available during inspection. Please ensure all sanitizers are at least 100 ppm. It is recommended to have a WATERPROOF, MAX TEMPERATURE HOLDING, DIGITAL thermometer for your high temperature dishwasher verification. Sanitizing temperature is to be a minimum of 71C/ 160F. Please consult with your kitchen equipment supplier.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): High temperature dishwasher has been replaced with a newer unit. Area under kitchen sink and around plumbing requires pest proofing. Cutting boards are scoured and are now more difficult to properly clean and sanitize. Please purchase new ones. Please provide a light cover for light fixture above stove in kitchen. Hard to reach areas under and around stove is caked in oil and old food debris. Please improve cleaning + sanitizing and include into routine tasks.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink was out of liquid soap during inspection. Please ensure that hand sink is stocked with liquid soap and paper towel in dispenser at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.

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